Japanese Scallop Entree

Japanese Scallop Entree


1 person made this

I used this recipe for a special dinner for two and it looked and tasted great as well as being easy to make. The tobiko garnish is great but not necessary.


Serves: 2 

  • 5-8 large frozen scallops, thawed, halved horizontally
  • 2 tablespoons tobiko, optional
  • 1 tablespoon sesame oil
  • 1 tablespoon oil
  • 1 tablespoon diced garlic
  • 1 tablespoon Maggi liquid seasoning or concentrated beef stock
  • 1 teaspoon hot water

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Blanch the scallops for 1-2 minutes; drain and set aside.
  2. In a bowl, mix together the tobiko and sesame oil. Set aside.
  3. Heat a frying pan with oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the scallops, Maggi seasoning and water; cook until the scallops are brown and there is no liquid left in the pan.
  4. Serve, garnished with the tobiko.


Tobiko is Japanese for flying fish roe. You can find it in Asian speciality shops or online.

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